Doing Doughnuts Around Austin, Texas

Dollars to doughnuts, deep-fried balls of yeasted batter have ostensibly fueled generations. Running the gamut from cheap sustenance to high-end indulgences, there’s truly a doughnut for every day of the year. Having survived the low-carb craze, sugar-free evangelists, and fat phobics, it’s safe to say that our beloved olykoeks (“oily cakes”) aren’t going anywhere.

Like any city worth its sprinkles, Austin, Texas has its fair share of doughnut purveyors, waking up before sunrise to feed the hungry hordes. What you may not know is that many of them include vegan varieties, free of the usual eggs and dairy that define conventional pastries. Next time cravings strike, here are all the bakeries turning out dough from scratch, with plentiful plant-based treats.

Best Vegan Doughnuts in Austin, TX

Knead Doughnut and Coffee Bike

Brought to you by the same culinary talent behind The Forking Vegan trailer, this young upstart is slinging fried delights at sporadic pop-ups, online sales, and regular stock at Dear Diary Coffee. More local cafes are quickly joining that list as word spreads about this new addition to the sweets scene. Large and slightly daunting, they look heavy but seem to melt in your mouth like an ethereal sprinkled cloud. From strawberry shortcake to purple rain and everything in between, this is a perfect example of the vegan option matching and quickly exceeding the original dish. Yes, these are doughnuts that could convert omnivores with very little effort. I swore I wouldn’t pick favorites for this list, but… Let’s just say they’re at the top here for a reason.

Wheatsville Food Coop

After a heartbreaking absence following pandemic-related worker shortages, vegan doughnuts are back and better than ever at both Wheatsville locations. These are by far the most accessible fried treats in town, ready and waiting to come home with you following your next grocery run. The Austin cream pie are most famous, but keep an eye out for seasonal specialties, such as pumpkin spice in the fall or rainbow glazed during Pride Month. For a real splurge, don’t miss the apple fritters that are roughly the size of a dinner plate.

The Salty Donut

Watch your language! These small batch doughnuts served with craft coffee could make you curse like a sailor. This Miami-based mini chain makes sure that at least one, sometimes two vegan options are in the case at all times. While I would have never otherwise ordered a passionfruit and dark chocolate combo, it’s a testament to their frying prowess that I found myself hoovering up every last crumb. Though the yeasted cakes are thick and slightly bready, they’re tender all the way through and not remotely oily. Icings seem to melt in your mouth, exploding with rich flavor, adding just the right amount of sweetness to the neutral base.

Mr. Natural

Think “cupcake,” not “pastry,” and you’ll set your taste buds up for success. These sweet rings are a different breed from the rest, being both gluten-free and baked, not fried. Best known for their plant-based Mexican specialties, both locations also boast homemade treats, such as conchas, tres leches cake, and yes, gluten free chocolate donuts. Small but substantial, you can really sink your teeth into these babies for a bite of intense cacao flavor. The fudgy icing on top gives it the air of devil’s food cake, individually portioned so you don’t have to share.

Fat Cats Organic Coffee & Desserts

Take your pick from a wide array of classic and creative treats at this 100% vegan cafe, where baked, cake doughnuts are a mainstay. Expect some variation on chocolate or vanilla for most any visit, but come prepared for happy surprises like samoa (like the Girl Scout cookie), matcha, Elvis (with peanut butter glaze, meatless bacon bits, and caramelized bananas), tiramisu, and whatever else these clever cats dream up. Those aren’t just cute names either; bold, rich flavors ring true to those promises, supported by a relatively light, fluffy crumb.

Bougie’s Donuts & Coffee

Contrary to the high-highfalutin title, Bougie’s takes up residence in a nondescript strip mall in Sunset Valley. Striving to serve an “elevated” cafe experience with gourmet treats and third-wave coffee, they manage to sidestep the pretension that sort of program typically entails. There are two vegan versions of their plump cake-style doughnuts; blueberry and birthday cake, each coated in a crisp confectioner’s sugar glaze that shatters upon impact. Tender, moist, and impeccably fresh, they do proper justice to this tricky format. I’d suggest that kids and children at heart would especially dig this spot, since the vegan blueberry doughnut has a flavor strikingly reminiscent of fruity pebbles cereal.

Voodoo Doughnut

Imported from Portland, OR, avant-garde options have always been the standard at this late night haunt. There are ten possible vegan options, stocked on a rotating basis or available for pre-order as a full Voodoo Vegan Dozen (the most popular flavors are doubled, if you’re keeping count.) If you only have room for one, you must try the iconic Voodoo Doll, shaped like a hapless human stabbed through the heart with a pretzel stick, bleeding sweet, gooey raspberry jam. That’s some delicious witchcraft right there.

Zucchini Kill Bakery

Gluten-free, soy-free, vegan sweets are always on the menu at this punk rock bakery. You can’t miss it if you just look for their delivery hearse parked outside. Best known for coffin cakes (modeled after Twinkies) and rebel swrrrls (mini swiss rolls in the style of Yodels), doughnuts are a less common but worthy prize, appearing most prominently for holidays or seasonal occasions in appropriately festive flavors. Case in point, the queen cake donut, presented as the equal and opposite reaction to Mardi Gras’ king cake, festooned with colored sugar and stuffed with a single goji berry in lieu of a plastic baby. Soft and tender, light on the lips, I’m a big fan of this low-key baked offering whenever I’m lucky enough to pick one up.

Percolator Coffee + Tiny Donuts

File this under “coming attractions.” Previously known as East Austin Coffee, this shoe box of a trailer situated on the east side has rebranded with a stronger focus on sweets. Unfortunately, although the reported open date was in November 2022, then January 2023, there still aren’t any donuts rising to the occasion.

Hungry For Homemade Vegan Donuts?

If you’re not nearby the sweet city of Austin, Texas, you can make your own at home from any of these easy vegan donut recipes:

Rolling in Doughnuts

Health food seekers and whole food eaters: avert your eyes. For the rest of us, there’s more to veganism than oil-free, salt-free, sugar-free kale salads, to the relief and rejoicing of foodies everywhere. You can bake a cake in the shape of a ring to make a mighty tasty dessert, as I’ve also done without shame, but the fact of the matter is that it will never be a doughnut.

Deep fried to a golden brown, grease-less finish, the sheen of warm icing moments away from fully solidifying, nothing can match the pure bliss of that first bite. A true, top-notch doughnut is a rare delicacy, and not just for the indulgence it represents. There’s only so often that one can justify the mess and potential safety hazard of a giant pot of bubbling oil on the stove, and then there’s the trouble of what to do with a batch of a dozen doughnuts or more. They don’t keep beyond a day, so unless you’ve got a party of pastry-lovers coming over, your efforts are doomed to go largely uneaten.

Vegan Donut Gelato is here to help. It’s the kind of shop that seems too good to be true, which undoubtedly was a factor in deciding on such a straight-forward, unpretentious name. Yes, it’s all vegan and yes, they’ve got all your sweet cravings covered. The classics are present of course, simple glazed and sprinkled little numbers that live up to the highest standards of childhood nostalgia, to more inventive flavors like matcha, blueberry, maple “bacon,” or cookies and cream. Don’t get me started on the apple fritters, which are the size of a dinner plate and loaded with soft, spiced apple chunks.

It’s hard to restrain yourself from ordering one of everything, especially because they really are cheaper by the dozen. Besides, when was the last time you had a bear claw? Or a maple bar? Or a Boston cream doughnut? Further complicating the final order is the incredibly kind owner, always at the counter, who’s liable to throw in a free doughnut hole or two to reward such enthusiasm.

Though it’s impossible to resist the colorful magnetism of the front display, don’t gloss over the other half of the shop’s name. Soy-based gelato is made in house with rotating seasonal flavors, offered by the scoop or wedged into an outrageous doughnut sandwich assembly. I can only speak for the eggnog flavor which is of course long gone at this point, but I truly hope it makes an early come back. The flawlessly smooth, creamy texture is better than almost all prepacked options scooped out of a carton, and possibly one of the best in the bay. It may get overshadowed by the deep fried delights, but you won’t regret topping off your treats with an extra frozen spoonful… Well, unless you’ve already eaten your weight in cinnamon twists. Not that I’d know anything about that.

Vegan Donut Gelato
411 E 18th St
Ste B
Oakland, CA 94606

No Chill

Everyday, there’s a new absurd, excessive food trend blowing up on the internet. For as many as of these over-hyped edibles as we love to hate, it’s impossible to deny the appeal of a select few crazy concepts. Thanks to the advent of flexible silicon molds, no food is safe from doughnut-ification. It didn’t take long for visually stunning sushi doughnuts to emerge as a clear winner, captivating hungry followers across all social media platforms, but the hits keep on coming.

Trust me, ice cream doughnuts are more than just another excuse to capitalize on the irresistibly attractive ring shape. Haters will be the only ones with no chill, because these frozen treats are as much fun to admire as they are to eat! Pretty in pink, the glaze is actually a beet-tinted approach to magic shell, flavored with vanilla and finished with those classic rainbow sprinkles. It just wouldn’t be a doughnut without them.

…Or would it? Almost as soon as the initial batch was devoured, I realized the opportunity that had been missed. Cinnamon sugar doughnuts, singing of warmth and comfort, are equally worthy candidates of imitation. Contrasting against the cold, creamy base, the spiced coating seals in a frozen surprise for the unsuspecting eater. Far more refreshing than the usual oily cake, it may even have an edge on the traditional treat, especially as temperatures outside skyrocket.

These treats were inspired by the call to action from Go Dairy Free and So Delicious to celebrate #FrozenFridays this summer. It’s hard to improve on their creamy dairy-free desserts, but simply playing with the presentation turns an everyday sort of indulgence into a candidate for the next big Instagram obsession. Absolutely any flavor will work, so go wild and play with colors and textures, dressing up your doughnuts with edible extravagance befitting the “So Delicious” title.

Ice Cream Doughnuts

1 Pint So Delicious Very Vanilla Cashew Milk or Vanilla Bean Coconut Milk Ice Cream

Doughnut Glaze Magic Shell:

1/2 Cup 100% Food-Grade Cocoa Butter, Melted
1 Tablespoon Refined Coconut Oil, Melted
1/4 Cup Confectioner’s Sugar
2 Tablespoons Arrowroot
1/2 Teaspoon Beet Powder (Optional, for Color)
1/2 Teaspoon Vanilla Extract
Pinch Salt
Rainbow Sprinkles

Cinnamon Crumb Coating:

4 Ice Cream Waffle Cones
1/2 Teaspoon Ground Cinnamon
1 Cup So Delicious Original Culinary Coconut Milk (Full-Fat Coconut Milk)

To make the ice cream doughnuts, have silicon doughnut molds at the ready and soften your pint of ice cream. Once thawed to the point of being spreadable but before it completely melts, smooth the ice cream evenly into your mold, taking care to fill any voids. Lightly tap the mold on the counter to remove any air bubbles before quickly sliding it into the freezer. Let chill until frozen solid; at least 4 – 6 hours but ideally overnight.

For the magic shell, mix together the melted cocoa butter and coconut oil before whisking in the confectioner’s sugar, arrowroot, and beet powder. Whisk vigorously until completely smooth and the beet powder has fully dissolved. Stir in the vanilla and salt. Retrieve your ice cream doughnuts from the freezer and pop them out of the mold. Either dip each one or drizzle with the magic shell before quickly topping with sprinkles; the glaze sets up almost immediately, so you need to be fast! Serve right away or return them to the freezer until ready to enjoy.

For the cinnamon crumb coating, place the ice cream cones and cinnamon in your blender or food processor and pulse until very finely ground. Transfer to a shallow dish. Place the coconut milk in a separate dish, and dip each frozen doughnut into the coconut milk to ensure that the topping will adhere. Press the crumbs firmly into the doughnut until completely coated. Eat immediately or return the doughnuts to the freezer until ready to serve.

Makes 6 Ice Cream Doughnuts

Printable Recipe

Open Sesame

Just think: Every time you blend up a new batch of hummus, sprinkle on the finishing touch to a bagel headed into the oven, or slather your morning toast with a savory spread, you’re partaking in the oldest oil seed crop known to humanity. The sesame seed truly is an ancient wonder that’s managed to stay as relevant as ever in modern life. You might reasonably imagine that this old dog no longer has any new tricks left up its sleeve, but if so, you’d be dead wrong.

Taking on the Simply Sesame Blogger Recipe Challenge was no challenge at all, given the subtle but transformative new twists presented by Simply Sesame. Each spread contained a wealth of rich, warm sesame flavor, but one in particular will continue to haunt my memories. The unconventional combination of crisp, nutty pistachios with a subtle undercurrent of spicy cardamom flavor immediately leapt out at me from my very first taste. It didn’t take much effort to find fresh inspiration from this primeval paste.

Infusing sesame essence throughout each soft, tender crumb, these are no mere snack cakes. Though baked rather than fried like traditional doughnuts, each bite is so rich and full of flavor that you’d never dream of adding another drop of oil. Freshly toasted pistachios add another dimension of roasted aroma, not to mention a satisfying crunch every now and then. Cardamom continues to sing quietly in the background; just enough to add a certain something special, without necessarily shouting its name from the rooftops.

Top the whole treat off with a gossamer-thin glaze enhanced simply with delicate vanilla bean flecks, and it’s impossible to resist the complete package. As soon as they emerged from the quick icing dip, I regretted making only a single batch.

Consider this the least challenging “challenge” on the entire internet. I dare you to take it yourself, but be warned; no other mere tahini will ever quite measure up again.

Yield: Makes 6 Doughnuts

Baked Sesame-Pistachio Doughnuts

Baked Sesame-Pistachio Doughnuts

Though baked rather than fried like traditional doughnuts, each bite is so rich and full of flavor that you’d never dream of adding another drop of oil. Freshly toasted pistachios add another dimension of roasted aroma, not to mention a satisfying crunch every now and then. Cardamom continues to sing quietly in the background; just enough to add a certain something special, without necessarily shouting its name from the rooftops.


Baked Sesame-Pistachio Doughnuts:

  • 1 1/4 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 1/4 Cup Toasted Pistachios, Chopped
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Ground Cardamom
  • 1/4 Cup Simply Sesame with Pistachio Morsels
  • 1/2 Cup Plain Non-Dairy Milk
  • 2 Tablespoons Toasted Sesame Oil
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Apple Cider Vinegar

Vanilla Bean Glaze:

  • 1 1/4 Cups Confectioner's Sugar
  • 1 Teaspoon Vanilla Bean Paste or Extract
  • 1 - 3 Tablespoons Water
  • Dragees or Sprinkles, to Garnish (Optional)


  1. Preheat your oven to 350 degrees and lightly grease a standard doughnut pan.
  2. In a large bowl, whisk together the flour, sugar, chopped pistachios, baking powder and soda, salt, and cardamom. Thoroughly combine to distribute all of the ingredients equally throughout the mixture.
  3. In a separate bowl, combine the Simply Sesame with Pistachio Morsels with the non-dairy milk, sesame oil, vanilla, and vinegar. Once smooth, pour these liquid ingredients into the bowl of dry, and stir with a wide spatula to incorporate. Mix just until the batter is smooth.
  4. Either transfer the batter to a piping bag to dispense it cleanly into the prepared baking pan, or simply use a spoon to carefully distribute it between the six indentations. Leave it slightly mounded up towards to center of the rings, rather than smoothing it out.
  5. Bake for 15 – 20 minutes, until a toothpick inserted into the centers of the cakes comes out clean. Cool completely before preparing the glaze.
  6. For the glaze, simply whisk together the confectioner’s sugar, vanilla paste, and 1 tablespoon of water. Continue slowly drizzling in additional water water until it reaches your desired consistency. Dip each doughnut into the glaze, allowing the excess to drip off, and apply dragees or sprinkles to your heart’s content.


Standard tahini can be used instead of the Simply Sesame with Pistachio Morsels

Recommended Products

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 453Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 2mgSodium: 343mgCarbohydrates: 68gFiber: 3gSugar: 43gProtein: 9g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.


Do or Do-nut

Bigger is always better, or so we’re led to believe here in America. Grande sounds good, but why stop there when you can get a Venti, or even a Trenta? While you’re at it, you might as well super-size that order, or just get your whole meal in a bucket when no other vessel is large enough to accommodate. The literal proportions of the situation can quickly get out of hand, but by no means is this a criticism- More of an amused observation. I fully accept my own guilt when it comes to pushing reasonable size limitations in all aspects, and especially when it comes to food. Though I’d like to think of myself as more rational, balanced, or reserved, it’s hard to deny when the entire volume of your largest suitcase is occupied by just one doughnut.

Somehow it figures that the single largest object to have ever emerged from my crochet hook would be a dessert. Coming from this sweet-toothed and food-obsessed crafter, what else could it have really been? Billed as a “floor poof,” I’d like to think that this creation is genuinely more functional than frivolous. Kick up your feet and use it as an ottoman; stack up some reading material to enjoy it as a side table; cozy up with it on the couch as a super plush pillow. Really, its utility is as expansive as its physical size.

What I didn’t anticipate was that everyone in the house would want to make the most of this enormous fiberfill fritter.

It should come as no surprise that dogs love doughnuts too. One four-legged visitor discovered that my cotton snack cake was in fact the perfect size for a dog bed. Seeing this sweet pup so happily wedged in the center, it was hard to argue that in this case, bigger really was better. Maybe I should try stepping it up next time and build one with a Great Dane in mind. It’s best to keep thinking big, right?

Pattern from Twinkie Chan’s Crocheted Abode a la Mode.